| סיכום: | This study investigated the phytochemical composition and potential health benefits
of traditionally fermented bamboo shoots (Bambusa bambos), with a dual focus on their
antimicrobial activity against multidrug-resistant (MDR) Klebsiella pneumoniae and their
potential to modulate human biological pathways related to gut and metabolic health. Rooted in
traditional food practices from the Chittagong Hill Tracts of Bangladesh, fermented bamboo
shoots were not only valued for their nutritional properties but also contained bioactive
compounds that might serve therapeutic functions.
Using a combination of traditional brine water fermentation, ethanol extraction, and qualitative
phytochemical screening, several key compounds were identified, including riboflavin, benzoic
acid, oxalic acid, betaine, taxiphyllin, and nicotinic acid. Initial antibacterial assays revealed
modest zones of inhibition, suggesting low but present antimicrobial activity. To explore the
mechanisms behind these effects, molecular docking demonstrated that riboflavin and benzoic
acid strongly interacted with essential bacterial enzymes (ribF and Acs), indicating potential for
metabolic disruption in K. pneumoniae.
Complementary in silico analyses showed that these compounds also interacted with human
proteins involved in immune signaling, antioxidant defense, and metabolic regulation.
Protein–protein interaction networks and pathway enrichment analyses suggested modulation of
key signaling pathways such as PI3K-Akt, Ras, and chemokine cascades—particularly in the
stomach, colon, and liver—highlighting their role in gut barrier integrity, inflammation control,
and systemic immunity.
Overall, the findings suggested that fermented bamboo shoots might act as functional foods
with dual antimicrobial and host-modulatory properties. While their direct antibacterial effects in
vitro were limited, their broader molecular interactions pointed to a promising role in promoting
digestive and immune health, and in complementing strategies to manage antimicrobial
resistance. This study bridged indigenous knowledge and modern science, reinforcing the value
of traditional fermentation in enhancing the nutritional and medicinal value of local foods.
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